Vegan Sweet Potato Casserole
User Reviews
5
26 reviews
Excellent
Vegan Sweet Potato Casserole
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The Vegan Sweet Potato Casserole layers creamy baked mashed sweet potatoes with a crunchy crumble topping made from oats, nuts, almond flour, and warming spices. A maple syrup and browned vegan butter finish adds sweet, nutty richness, combining soft, smooth filling with a textured, slightly sticky topping.
Description
This Vegan Sweet Potato Casserole starts with whole sweet potatoes baked until fork tender. The flesh is mashed and combined with vegan butter, vanilla, and spices like cinnamon, ginger, and nutmeg to create a smooth, fragrant base.
The topping is a crumble mixture of gluten-free rolled oats, walnuts or pecans, almond flour, brown or coconut sugar, and spices, combined with melted vegan butter and maple syrup for sweetness and binding. The casserole is assembled by spreading the mashed sweet potatoes and topping it with the crumble before browning internally or in additional baking steps.
The casserole balances the soft, spiced, creamy sweet potato layer with a crunchy, fragrant topping that offers textural contrast and a touch of sweetness. It is suitable for vegan diets and makes a rich side dish for holiday or everyday meals.
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Ingredients
Mashed Sweet Potatoes
- 4 pounds (1.8kg) sweet potato scrubbed but kept whole
- 6 tablespoons (84g) vegan butter sliced into pieces
- 1 teaspoon vanilla extract pure
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg freshly grated
- Scant 1 teaspoon salt sea salt
Crumble Topping
- 1/2 cup (50g) gluten-free rolled oats
- 1 cup (105g) walnuts raw; and/or pecans
- 6 tablespoons (42g) almond flour or almond meal
- 2 1/2 teaspoons brown sugar or coconut sugar
- Scant /4 teaspoon salt sea salt
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg freshly grated
- 2 tablespoons + 1 teaspoon vegan butter melted
- 1 1/2 tablespoons pure maple syrup
Instructions
- Bake the sweet potatoes. Preheat the oven to 425°F/218°C. Lightly slash the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a baking sheet (I line mine with parchment paper for easy cleanup). Bake for 45-55 minutes, or until the potatoes are fork tender.
- Meanwhile, prepare the crumble topping. In a medium bowl, mix together the oats, walnuts, pecans, almond meal, brown sugar or coconut sugar, salt, cinnamon, and nutmeg. Then pour in the melted vegan butter and maple syrup and fold in with a fork until crumbly and just slightly sticky.
- Brown the vegan butter. Set aside a bowl near the stove. Add a light-colored skillet to the stove and add the butter. Heat over medium and stir occasionally. Once the butter is melted and foamy, stir often and swirl the pan to ensure even browning and cooking, until it foams and then eventually browns and smells nutty, a total of 5 to 7 minutes (will depend on brand of butter).Immediately pour the butter into the bowl to stop cooking.
- Once the baked sweet potatoes are cool enough to handle, slip off the peels and discard. Transfer the potatoes a large bowl.
- Reduce the oven temp to 375°F/190°C. Lightly grease a 2-quart / 2 liter baking pan.
- Mash the potatoes. Use a potato masher, ricer, or handheld electric mixer to break up the sweet potatoes and mash them but not until completely smooth.
- Make the mashed sweet potatoes. Pour the browned butter over the mashed sweet potatoes, and use a silicone spatula or wooden spoon to fold it in. Add in the vanilla extract, cinnamon, ginger, nutmeg, and salt. Fold until all ingredients are incorporated and potatoes are creamy and smooth. Taste, adding more salt to taste.
- Assemble. Add the mashed sweet potatoes to the prepared baking dish and smooth out the surface. Sprinkle the crumble topping over the mashed sweet potatoes.
- Bake in the preheated oven at 375°F/190°C for 35-40 minutes, or until the sweet potato mixture just starts to pull away from the edges of the pan and the topping is nicely golden brown. Allow to cool for 15 to 20 minutes before slicing.
Nutrition Information
Show Details
Calories
385kcal
(19%)
Carbohydrates
46g
(15%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Sodium
460mg
(19%)
Potassium
694mg
(15%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
26215IU
(524%)
Vitamin C
5mg
(6%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Sodium | 460mg | 19% |
| Potassium | 694mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 26215IU | 524% |
| Vitamin C | 5mg | 6% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
26 reviews
Excellent
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